Indian Spiced Lamb Keema with Palak 'Pasta'

Ingredients

• 1.5 lbs Ground Lamb
• 4 cups Spinach Stems (large, julienned)
• 2 tbsp Ghee
• 1 medium Red Onion (finely diced)
• 2 tbsp Ginger-Garlic Paste
• 2 pieces Green Chilies (slit)
• 0.5 cup Tomato Purée
• 1 tsp Garam Masala
• 0.5 tsp Turmeric Powder
• 1 tsp Kashmiri Red Chili Powder
• 1 tsp Cumin Seeds
• 0.25 cup Fresh Cilantro (chopped)
• 1 tsp Salt

Instructions

1. 1

   Prepare the 'pasta' by washing large spinach stems thoroughly. Use a sharp knife to julienne the stems into long, thin strips resembling spaghetti. Set aside.

2. 2

   Heat ghee in a heavy-bottomed pan over medium heat. Add cumin seeds and let them splutter. Add the diced onions and sauté for 15 minutes until deep golden brown.

3. 3

   Stir in the ginger-garlic paste and green chilies, cooking for another 3 minutes until the raw aroma disappears.

4. 4

   Add the ground lamb, breaking it up with a spatula. Cook for 10 minutes until browned. Stir in the turmeric, chili powder, and salt.

5. 5

   Add the tomato purée and a splash of water. Cover and simmer on low heat for 20 minutes, allowing the flavors to meld and the lamb to become tender.

6. 6

   While the lamb finishes, bring a pot of salted water to a boil. Blanch the julienned spinach stems for exactly 60 seconds, then immediately shock in ice water to maintain texture and color. Drain well.

7. 7

   Stir garam masala and fresh cilantro into the lamb keema. Adjust seasoning if necessary.

8. 8

   To serve, arrange a nest of the blanched spinach stems on each plate and top generously with the spiced lamb keema.